...FOODS YOU SHOULD NEVER EAT Foods that Make You Fat and Destroy Your Health Page | 1 Copyright ©2010 Eat Healthy Secrets ISBN XXXXXXXX All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, recording, or otherwise, without the prior written permission of the author. Printed in the United States of America Page | 2 Table of Contents INTRODUCTION ..............................................................................................................5 THE DANGER OF PROCESSED FOODS ......................................................................8 REFINED SUGAR IS POISON ......................................................................................12 THE TRUTH ABOUT FAT .............................................................................................27 WHY YOU SHOULD AVOID HIGH FRUCTOSE CORN SYRUP ..................................32 WATCH OUT FOR ASPARTAME .................................................................................40 AVOID MONOSODIUM GLUTAMATE ..........................................................................55 OTHER FOOD ADDITIVES YOU SHOULD AVOID ......................................................62 THE PROBLEM WITH BREAKFAST CEREALS ..........................................................73 THE PROBLEM WITH DIET SODAS ......................................................................
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...ingredients that create the exact opposite result that people want when they go to purchase protein. With the wrong ingredients protein shakes and bars can make you feel hungry, bloated, crave sugar and completely stall your weightloss. Heres why: Dirty Protein Secret Number 1: Added Sugar Many Protein supplements are packed full of added sugar. Sugar is the number one enemy when it comes to getting into shape. When you body digests sugar your body converts sugar into fat. Sugar also creates crazy cravings, so even though you are trying to do the right thing by having a protein shake before you know it you have uncontrollable cravings for all the wrong types of food. Have a look at how many ways sugar has been sneaked into this protein supplement: Check the list of ingredients on a protein supplement and if you find any of the following ingredients you have found sugar: Corn Syrup, Glucose Syrup, Invert Syrup, treacle, fruitrim (fruit juice and brown rice syrup (sugar!) and Sugar Cane juice. Dirty Protein Secret Number 2: Craving Causing Chemicals. If your protein supplement hasn't been packed full of sugar your can be pretty sure you will find artificial sweetener in it. Artificial sweeteners are known to create cravings for sugar. Just like protein supplements packed full of sugar soon after eating them you will be craving some thing sweet, the exact opposite of what you planned in the first place by having a supplement. © Copyright 2012 Flat Tummy Solution www...
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...the body. Monosacharides Monosacharides are simple forms of sugar, which are glucose and fructose, which is found in fruit. These are easily digested by the body. Glucose can be taken by the body ad into the bloodstream and then carried around the body to give out energy. Monosacharides Monosacharides are simple forms of sugar, which are glucose and fructose, which is found in fruit. These are easily digested by the body. Glucose can be taken by the body ad into the bloodstream and then carried around the body to give out energy. Disaccharides Disaccharides are made when two monosacharides are joined together. Disaccharides include sucrose, lactose and maltose. Sucrose is a table sugar, which is glucose and fructose together. Lactose is a natural sugar in milk and is glucose and galactose combined together. Malatose is from gains and it is a combination of two glucose molecules. Disaccharides Disaccharides are made when two monosacharides are joined together. Disaccharides include sucrose, lactose and maltose. Sucrose is a table sugar, which is glucose and fructose together. Lactose is a natural sugar in milk and is glucose and galactose combined together. Malatose is from gains and it is a combination of two glucose molecules. Polysaccharides Starches are polysaccharides and this is made up by many monosaccharides molecules joined together. Starch releases energy more slowly than sugars so they will...
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...want more oh [x4] I know your love is such a sugar rush and I can never get enough I'm like oh [x4] and I really want more oh [x4] Yeah honey you're the sweetest thing I've ever seen before I'm like a kid in a candy store Baby I'm love sick I just gotta get my next fix Pour a little sugar on this Heart breaker You be the dough and I'll be the baker Mr. Christie never knew A recipe as hot as you You're Rihanna I'm Eminem Melts in your mouth, not in your hands Oh [x4] Life saver you're my life saver Oh [x4] You got the love, you got the good flavour Oh [x4] and I really want more oh [x4] I know your love is such a sugar rush and I can never get enough I'm like oh [x4] and I really want more oh [x4] Yeah honey you're the sweetest thing I've ever seen before I'm like a kid in a candy store How you doin' sugar You're sweeter than dessert nice to meet you The name is Ish, I'll admit it I gotta sweet tooth But that's ight, I promise that I won't bite Girl, unless that's something that you're into I'm playin', I'm sayin' you're with it in the song And there ain't no competition You're in a league of your own Gotcha hooked soon as I get you alone You could bet that Now break me off a piece of that kit-kat I can't wait another night to see you Gotta satisfy my sweet tooth Life saver You got the kiss with the thousand flavours Oh [x4] and I really want more oh [x4] I know your love is such a sugar rush and I can never get enough...
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...Grilled Shrimp Satay with Peaches and Bok Choy Yield: Makes 4 servings Active time: 20 minutes Total time: 25 minutes Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar. Ingredients 6 tablespoons smooth natural peanut butter, stirred to combine 1/3 cup (packed) dark brown sugar 3 tablespoons seasoned rice vinegar 2 tablespoons soy sauce 2 to 3 teaspoons hot chili paste (such as sambal oelek) ** 9 tablespoons peach nectar, divided 3 peaches or nectarines, each cut into 6 wedges 16 uncooked large shrimp, peeled, deveined 6 heads of baby bok choy, halved lengthwise Preparation 1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper. 2. Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy. 3. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce. **Available in the Asian foods section of many supermarkets and at Asian markets. Nutritional Information Per serving: 414 calories, 15 g fat (3 g saturated), 44 mg cholesterol, 991 mg sodium, 55 g carbohydrates, 10 g fiber, 50...
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...The Effect of Three Different Types of Pills on Lactose Research Question What type of lactase pill breaks down the lactose into glucose the best? Background Information Lactase is a digestive enzyme that breaks down lactose (milk sugar), into glucose and galactose (simple sugars), The enzyme functions on a substrate, which includes the active site. This is where a substrate can combine an enzyme to support a reaction. Most importantly an enzyme loses its ability to function if it loses its shape. There are many characteristics and information about enzymes this listed a few. Lactase functions stably, in a limited environment of temperature, and ph. These two factors are crucial to lactase. Lactase can become denatured or loose its...
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...How Sugar is Made - the History It is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit. It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar. It is recorded, for instance, that sugar was available in London at "two shillings a pound" in 1319 AD. This equates to about US$100 per kilo at today's prices so it was very much a luxury. In the 15th century AD, European sugar was refined in Venice, confirmation that even then when quantities were small, it was difficult to transport sugar as a food grade product....
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...delivered to Beech-Nut by a supplier was in reality a truckload of flavored sugar water. The detective wanted Beech-Nut to join lawsuit against the supplier of the bogus concentrate. Andersen had conversation with his team members about the issue to get better understanding and consult with his legal advisers for the solution of the problem. Beech-Nut Nutrition Corporation: Company was founded in 1891 as a purveyor of smoked meats. Then diversified the business and entered into the business of selling food concern such as Life Savers, Table Talk pies and Tetley Tea. It was taken over by Squibb a large pharmaceutical and health care products company in 1969. In 1973 baby food division was taken private under the name of Beech-Nut by a small group of Pennsylvania businessmen led by lawyer Frank Nicholas. Nicholas as CEO tried to build the company image as provider of natural foods under the name of “Mr. Natural” and removed added salt and sugar from the Beech-Nut products. Due to financial problems Nicholas decide to sell the company in late 1970s. In 1979, world largest food company Nestle, S.A purchased Beech-Nut for $35 million. After acquisition Nestle provided an additional $60 million to upgrade the 80-years old Canajoharie plant and increase the marketing budget. Nestle also renamed the company “Beech-Nut Nutrition Corporation” to reflect its commitment to nutrition. By 1981, Beech-Nut was primarily a baby food company with sale of $79 million on about 14 million cases of product...
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... This paper will be discussing the popular sweetener: fructose. Fructose’s History Fructose is known to be found specifically in plants abundantly. It contains a six carbon sugar that goes by the name of hexose. It also possesses glucose which is known as a common table sugar. Fructose By taking a look at Figure 1 listed above, we are able to see how fructose is structured. Now in Figure 2 we are able to see the role that Fructose plays in fruits and vegetables Figure 2: The amount of Fructose that is found in some of our favorite fruits and veggies Fructose was first discovered in 1847 by French chemist Augustin-Pierre Dubrunfaut. Fructoses function in high fructose corn syrup was also a very important discovery. Fructose was first used in high fructose corn syrup in 1977. [1]. For those that are unaware, Fructose is found a big amount of plants and is listed as a monosaccharide. Fructose is a part of the three dietary monosaccharides that include galactose and glucose which are typically absorbed during digestion into the bloodstream. Fructose is found in berries, most root vegetables, honey, flowers, fruits and vine fruits. Fructose is typically taken from sugar beets, corn, and sugar cane commercially. Fructose comes in three important commercial forms: The first form is, sucrose, is a compound with one molecule of glucose covalently linked to one molecule of fructose. The second form is Crystalline...
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...The Food and Drug Administration, HHS. Ajinomoto Co., Inc; Filing of the Food and Additive Petition; Amendment Is amending the filling for the use of non-nutritive sweetener and flavor enhancer in foods generally, except meat and poultry, it is proposed to provide safer use as a non-nutritive sweetener in tabletop applications and powdered beverage mixes. This proposed regulation does affect me and my family because it will regulate the use of non-nutritive sweetener in our food. I think that this should be a concern of everyone in the public, we as a public don’t really pay attention to such proposed regulations but they do plan a major role in our lives and what we consume in our foods. The proposal is to regulate the use of non-nutritive sweetener in our foods except meats and poultry. It would regulate the use for Human Consumption in foods and beverages. Public Comment This regulation would be a benefit to the public, we should regulate the use of non-nutritive sweeteners use and make it safer for human consumption. As a public we should be concerned what is being put into our foods as a whole especially stuff that has no nutritional value to us. I think the companies who produce these foods should be more responsible and concerned what they are putting into our foods. We should be concerned about artificial sweeteners and the unhealthy effects they have on our bodies. Deadline for Comments Oct 22, 2012 Promulgation...
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...• 1 1/2 cups medium grain or pearl rice • 1/2 cup granulated sugar • 1/2 stick unsalted butter or margarine • peel of 1/2 lemon • 1 cinnamon stick • 1-2 tsp ground cinnamon Preparation: Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water. Pour milk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice. Once the milk boils, add drained rice, butter, cinnamon stick and lemon peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon peel. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving because the mixture retains the heat. Arroz con leche can be served warm or cold. If you want to serve it cold, allow the rice mixture to cool down in the serving dish for 20 minutes, then refrigerate at least 1 hour. In the region of Asturias in Northern Spain, this dish is served with a crust of caramelized sugar on top. The traditional method for forming the crust is to liberally sprinkle sugar on top, then place a very hot iron on top of the rice to caramelize...
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...the United States has paralleled the increasing use of HFCS. Current soft drinks and many other foods are sweetened with this product because it is inexpensive and has useful manufacturing properties. All of these reasons directly benefits the food companies, but are causing body damage and metabolic diseases for the consumers. Even though the corn lobby is trying to prove that HFCS is nearly similar to regular sugar, this is not true. HFCS is high in fructose (55%-72% fructose and 45%-28% glucose) citation needed for these statistics. that is bad for our health. It is so ubiquitous in processed foods and so over-consumed by the average American that many experts believe our nation faces the prospect of an epidemic of metabolic disease in the future, related in significant degree to excess consumption of high-fructose corn syrup. The fact that HFCS is a highly and overly processed unhealthy sugar that is also linked to obesity and other cardiovascular diseases should cause great alarm in all American consumers. First of all, HFCS is very different from regular table sugar. It is a highly processed sweetener that is bad for our health. If you ever tasted cornstarch, you know that it is not sweet. It has a dry and powdery taste. Turning corn into a sweetener involves a long complicated process. It is first processed into glucose using a series of enzymes. The glucose is then converted into a high concentration of fructose using another treatment with enzymes. However, sucrose has...
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...RELATED LEGAL BASES http://www.chanrobles.com/republicactno8048.htm REPUBLIC ACT NO. 8048 . AN ACT PROVIDING FOR THE REGULATION OF THE CUTTING OF COCONUT TREES, ITS REPLENISHMENT, PROVIDING PENALTIES THEREFOR AND FOR OTHER PURPOSES. The Republic Act No. 8048, also known as the “Coconut Preservation Act of 1995”, states the importance, conservation and replanting of coconut trees. The act was approved on June 7, 1995 http://www.ustcivillaw.com/Republic%20Acts/RepActNo6260.php REPUBLIC ACT NO. 6260 AN ACT INSTITUTING A COCONUT INVESTMENT FUND AND CREATING A COCONUT INVESTMENT COMPANY FOR THE ADMINISTRATION THEREOF. The republic act no. 6260, also known as the coconut investment act, states the development of the coconut industry through the provision of adequate medium and long-term financing for capital investment in the industry by creating a corporation to be known as the "Coconut Investment Company". It was approved on June 19, 1971 http://www.chanrobles.com/republicacts/republicactno4403.html REPUBLIC ACT NO. 4403 REPUBLIC ACT NO. 4403 - AN ACT ENCOURAGING THE ORGANIZATION OF AGRO-INDUSTRIAL COCONUT COOPERATIVES UNDER THE JURISDICTION OF THE PHILIPPINE COCONUT ADMINISTRATION, AMENDING FOR THE PURPOSE REPUBLIC ACT NUMBERED ELEVEN HUNDRED FORTY-FIVE | | The republic act no. 4403 states the aim to help planters and processors organize themselves into associations and/or agro-industrial coconut cooperatives with a view to giving them greater control in the...
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...Şima Mıhlayanlar 20702256 ENG400-13 A proposal to investigate practical and effective solutions to major problems of the over usage of high fructose corn syrup. Introduction Today, it is inevitable to face negative effects of high fructose corn syrup because high fructose corn syrup (HFCS) has replaced cane and beet sugar in processed foods and soft drinks over the past 25 years. When you read the food labels in your kitchen you’ll find that we now consume HFCS in all kinds of processed foods, not just desserts and drinks also in breads, cereals, ketchup and yogurt so you will easily realize that you associate with the devil by consuming devil’s candy. However, despite the alarming damages of HFCS there is a huge demand for HFCS by firms and governments. Profit concerns and governmental issues are the major reasons behind demand but also there are some problems related to consumers. In this proposal it is intended to investigate the problems behind the over usage of HFCS and offer solutions against that danger, select the criteria to evaluate the applicability and efficiency of the proposed solutions and finally introduce the research methodology constituted the basis of my further research. Problem Definition There are some problems caused by people, firms and governments lead us to over use HFCS. The followings are the most crucial problems behind this issue; I. Ignorance People don’t know the difference between corn syrup and high fructose corn syrup....
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...bread, and the other "waste" products create the subtle flavors and texture that make a good loaf. HOW DOES IT WORK? In bread baking, we are trying to ferment grain in order to leaven it. We are also trying to release sugars trapped in the complex starch molecules to be used as yeast food, and much of it for flavor and crust color (caramelization). Yeast is a single-celled organism and only certain strains are used for fermenting grain. Yeast activation and the initiation of fermentation are triggered by hydration, from either water or some other liquid, and the presence of a food source. Fermentation ends at 140 degree F during baking when heat kills the yeast. (Fermentation can end earlier, if the yeast is killed by other factors.) Yeast feeds on sugar derived from the complex starch molecules from flour, a complex carbohydrate. The starch molecules are broken apart into simpler sugar molecules from enzymes in the flour when hydrated. Flour tastes like sawdust because its sugar components are too complex to differentiate on the tongue. The enzyme is a catalyst, which breaks apart the threads, freeing them so they become accessible to yeast and bacteria. Yeast lacks amylase and cannot break down starch into sugar. Since flour's endowment of sugars can only feed...
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